Squash Types Green Cucurbit Ground Beef Recips
In this Traditional Lebanese dish, kousa is blimp with a savory meat and rice mixture and simmered in a flavorful tomato goop until tender. Lebanese Stuffed Kousa Squash is a true family unit favorite!
Recently I learned that the average pocketbook of carrots found in your local grocery store has been in storage for up to vi months. Awesome. Fortunately, it'south August, and there is no need to purchase six-month-old produce. Late Summer is one of my favorite times of the year for that very elementary reason: the Farmer'southward Marketplace is finally flood with juicy, ripe produce from every color of the rainbow. It is a short season here in Michigan then you lot better believe I attempt to make the nigh of it.
Of course, I am a bit partial to the heirloom tomatoes and precious hand-picked berries, just in that location are several other hidden gems that are a lot more than budget-friendly. Today I'm going to innovate yous to the world of kousa .
What is Kousa?
Kousa is an Arabic give-and-take for zucchini. It's also known every bit Lebanese squash and is a type of summer squash that you will find in the market side by side to the more traditional yellowish summer squash and zucchini.
Kousa squash is lite green and a fleck more plump than the others. I love slicing it thin and grilling it with a piffling olive oil and lemon (get figure.) It also tastes smashing in soups and stir-fries.
The season is only a few weeks long, and then give it a shot because before y'all know it, you lot'll be back to eating zucchini the remainder of the year. I'll spare y'all the spoken communication almost where your zucchini comes from in the middle of Jan.
Speaking of Winter, today'south comforting dish of blimp kousa is a family unit recipe that has been passed downwardly from generation to generation. Since kousa is only available for a brusk period of time, my Aunt Paula will melt up a huge batch of information technology in the summer and freeze it to exist enjoyed during the holidays and other winter months.
If I'm lucky enough, right around January/February her freezer will be too full and she'll throw an impromptu kousa party. Happy day, happy twenty-four hours.
Preparing the Squash
While this meal might not come together in xxx minutes, trust me, information technology's worth the extra time! The process is adequately uncomplicated. You start out past coring the kousa, stuffing them with the meat and rice mixture, and simmering them in the tomato broth until they're perfectly tender. I love to serve them in a basin with obviously yogurt on the side. Once you lot attempt my Lebanese Stuffed Kousa Squash, you'll understand why it's a family favorite!
If you dear this dish, I highly recommend you try some of my other Lebanese cuisine:
- Lebanese Laban Cucumber Yogurt Sauce
- Blimp Bell Peppers with Lebanese Spices
- Lebanese Meat Stuffed Grape Leaves
Frequently asked questions:
How do you freeze and reheat kousa?
This recipe is freezer friendly, simply earlier freezing you demand to fully cook the kousa. The kousa should last for upwards to 3 months in the freezer in an air-tight container. To reheat, merely place them in the refrigerator for 24 hours to thaw then warm them in a pan.
Where do you find kousa squash?
It's unremarkably bachelor at your local farmers market. I normally find it side by side to xanthous squash and zucchini.
Is at that place a vegetarian option for Lebanese Stuffed Kousa Squash?
For a vegetarian version of kousa, try stuffing with a combination of chickpeas (partially mashed), bulger and shredded carrots.
Can I substitute zucchini in lieu of kousa squash?
I wouldn't recommend substituting zucchini for this dish as it's going to fall autonomously earlier the rice is fully cooked. Yellow summer squash is closer to kousa than zucchini. You could utilise that as an alternative.
Is there a depression carb pick for Lebanese Stuffed Kousa Squash?
Yes! You could apply riced cauliflower in lieu of the rice. Since the cauliflower won't aggrandize, yous can stuff the kousa closer to the height.
Your fork is waiting.
Lebanese Blimp Kousa Squash
In this Traditional Lebanese dish, kousa is stuffed with a savory meat and rice mixture and simmered in a flavorful tomato broth until tender.
Pin Recipe
Servings:
- 8 kousas (small-scale/medium sized)
- 20 ounces tomato juice (or tomato plant paste mixed with water)
- 1 pound basis sirloin
- ½ cup uncooked long grain white rice (rinsed)
- ane teaspoon salt
- ½ teaspoon pepper
- 6 cloves garlic (grated)
- 2 tablespoon dried mint
- 2 tablespoon fresh squeezed lemon juice
- Plain yogurt to serve
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To hollow out the kousa, trim off the acme and use a zucchini cadre to slowly remove the inside of the squash. Be careful not to poke through the bottom or the sides. Once the squash is hallowed out, fix bated.
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In a medium bowl, combine beefiness, rinsed uncooked rice, salt, and pepper. Add half of the garlic (3 grated cloves) and half of the mint (one tablespoon) to the meat mixture and combine.
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Earlier you start stuffing the squash, place the lycopersicon esculentum juice or lycopersicon esculentum paste/water mixture in a big pot, and heat on medium loftier until boiling.
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While the tomato juice is heating upwardly, begin stuffing the kousa. Be conscientious to leave about one 1/2 inch at the top which allows room for them to expand. If you take leftover meat mixture, but curlicue them into little meatballs, and add to the lycopersicon esculentum broth.
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When the lycopersicon esculentum juice has come to a boil, add together the remaining mint (1 tablespoon) and garlic (3 grated cloves) as well as the lemon juice.
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If y'all used tomato paste/water, add salt and pepper to the broth to taste.
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Gently add in the stuffed kousa. Bring to a eddy then plow to low and simmer for 35 minutes. The meatballs are the perfect way to run across if the rice is fully cooked.
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Serve in a bowl with apparently yogurt on the side.
Serving: one squash Calories: 429 kcal Carbohydrates: 39 g Protein: 29 g Fatty: xix chiliad Saturated Fat: seven g Cholesterol: 77 mg Sodium: 706 mg Potassium: 1742 mg Fiber: v g Saccharide: 15 grand Vitamin A: 1506 IU Vitamin C: 98 mg Calcium: 120 mg Iron: 5 mg
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Source: https://thelemonbowl.com/lebanese-stuffed-kousa-squash/
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